Summer Squash like Zucchini - Page 5

Father'sDaughter · July 20, 2015

Quote:

Originally Posted by zeroma

Does any one here have luck with dehydrating thin slice of summer squash?

I have dried zucchini successfully in a dehydrator. I've never tried it with summer squash, but I'm betting it's possible.

rhoder551 · July 6, 2016

Enough for 2 servings of pasta:

-grate 1 unpeeled med. size zucchini
-lightly mix one pinch course salt with zucchini and put in cheese cloth or tea towel lined colander to drain for about 10 minutes.
-fold cheese cloth or tea towel around zucchini and squeeze with your hands to remove as much moisture from the zucchini as you can
-add a table spoon or two of olive oil to a saute pan and heat oil at medium low heat. Add some hot pepper flakes to taste ( I use about 1 tbs) and the grated zucchini to the pan with a pinch of salt.
-saute until zucchini is soft / let sit until cooled down a little
-toast 2-3 TBS pine nuts in oven at 350 until light brown. These do not take long to toast so keep and eye out. Do not let them get too brown.
-into blender add in this order... pine nuts/ crushed garlic cloves to taste( I use 8 cloves but I like garlic a lot)/ handful of fresh basil leaves or to taste/ cooked zucchini.
-turn on blender and process for a few seconds then start dribbling in olive oil just until the ingredients come together into a paste. Process until smooth.
-pour pesto into bowl and add grated Parmesan cheese about 1/4 cup or to taste and salt and pepper to taste. This is good on pasta or on grilled chicken...

imp · August 9, 2016

Haven't seen this in here- pickle the squash, summer types, like zukes, yellow crooknecks, bush Marrows and such.

Use whatever pickling flavors you like, cut into spears or slices, and pickle them.

I used to make them like the dilly beans with added garlic cloves and sometimes a hot pepper in each jar.

If pickling whole small 4 to 6 inch squash, cut a few slits in the skin and top and tail them to help the flavors get through them.

Bread and butter pickles made with both yellow crooknecks and zukes both cut into rounds or small chunks are tasty and very pretty in the jar.

Oven squash

400 degree oven

Baking sheet lined with lightly oiled foil

Cut up squash into small bite size chunks, salt, let rest in bowl/colander until they have sweated out any extra water. Rinse quickly, pat dry.

toss with parmesan cheeses, bread crumbs seasoned how you like them, a few sprigs of oregano and rosemary laid in the pan; spread the squash in the baling pan and cook until done, may toss during cooking to brown the other sides.

If you have left over pieces, these are good on a green salad the next day or smushed onto toasted crostini for a squash crostini.

July 6, 2016	#2
rhoder551 Tomatovillian™ Join Date: Mar 2016 Location: SF Bay Area Posts: 219	Zucchini Pesto Enough for 2 servings of pasta: -grate 1 unpeeled med. size zucchini -lightly mix one pinch course salt with zucchini and put in cheese cloth or tea towel lined colander to drain for about 10 minutes. -fold cheese cloth or tea towel around zucchini and squeeze with your hands to remove as much moisture from the zucchini as you can -add a table spoon or two of olive oil to a saute pan and heat oil at medium low heat. Add some hot pepper flakes to taste ( I use about 1 tbs) and the grated zucchini to the pan with a pinch of salt. -saute until zucchini is soft / let sit until cooled down a little -toast 2-3 TBS pine nuts in oven at 350 until light brown. These do not take long to toast so keep and eye out. Do not let them get too brown. -into blender add in this order... pine nuts/ crushed garlic cloves to taste( I use 8 cloves but I like garlic a lot)/ handful of fresh basil leaves or to taste/ cooked zucchini. -turn on blender and process for a few seconds then start dribbling in olive oil just until the ingredients come together into a paste. Process until smooth. -pour pesto into bowl and add grated Parmesan cheese about 1/4 cup or to taste and salt and pepper to taste. This is good on pasta or on grilled chicken...

August 9, 2016	#3
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Haven't seen this in here- pickle the squash, summer types, like zukes, yellow crooknecks, bush Marrows and such. Use whatever pickling flavors you like, cut into spears or slices, and pickle them. I used to make them like the dilly beans with added garlic cloves and sometimes a hot pepper in each jar. If pickling whole small 4 to 6 inch squash, cut a few slits in the skin and top and tail them to help the flavors get through them. Bread and butter pickles made with both yellow crooknecks and zukes both cut into rounds or small chunks are tasty and very pretty in the jar. Oven squash 400 degree oven Baking sheet lined with lightly oiled foil Cut up squash into small bite size chunks, salt, let rest in bowl/colander until they have sweated out any extra water. Rinse quickly, pat dry. toss with parmesan cheeses, bread crumbs seasoned how you like them, a few sprigs of oregano and rosemary laid in the pan; spread the squash in the baling pan and cook until done, may toss during cooking to brown the other sides. If you have left over pieces, these are good on a green salad the next day or smushed onto toasted crostini for a squash crostini.